• Applied Biological Chemistry
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• v.50 no.4
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• pp.304-307
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• 2007

An efficient production method of spirulina extract was developed by enzymatic treatment using cell lytic and proteolytic enzymes. The suitable dosage of Tunicase, a cell lytic enzyme, was found to be 2.0% (w/w). Proteolytic enzymes were screened to obtain high solid recovery and spirulina extraction (SE) index, which indicates nucleic acid-related substances content. Among the seven tested proteases, Esperase was selected and optimal dosage of this enzyme was 2.0% (w/w). The solid recovery and SE index of simultaneous treatment and co-treatment using optimal dosages of Tunicase and Esperase were greatly similar, respectively. However, co-treatment had the effect of shortening total hydrolysis time. The SE index and solid recovery of co-treatment were significantly enhanced by 75% $(11.4{\rightarrow}20.0)$ and 45% $(45.2%{\rightarrow}65.3%)$, respectively, than those of the non-treated extracts.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.743-747
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• 1990

Glucose, arabinose and total non-cellulosic neutral sugar contents of alcohol-insoluble substance were increased during maturation of persimmon, but arabinose, galactose and total non-cellulosic neutral sugar contents were decreased in soft persimmon. The main non-cellulosic neutral sugars of cell wall were galactose, arabinose and glucose. Arbinose and galactose contents were decreased during maturity and this tend was remarkable in soft persimmon. Pectic fraction contained $70{\sim}82%$ of uronic acid, and galactose, arabinose and uronic acid of pectic fraction were decreased. The main non-cellulosic neutral sugars of hemicelluloses were glucose, xylose, and galactose. Galactose was decreased during maturation and postharvest, and contents of non-cellulosic neutral sugar were decreased in soft persimmon.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.86-91
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• 1989

To investigate the effect of NaCl concentration and nitrogen sources in the medium for the Streptococci on the intra- and extracellular proteinase(ICP and ECP) which have been known as one of the major causes for the bitter peptide formation, Streptococcus lactis $ML_8$ and Streptococcus cremoris $ML_4$ strains were incubated at 0-4% NaCl in the medium and Na-caseinate as a nitrogen source 0-100%, and the cell growth, ICP and ECP activities were analyzed. As the concentration of the NaCl in the medium increased, the growth and ECP activity decreased but the ICP $activity/10^{10}$ cells increased on the contrary. This implied that the NaCl in the medium affects only the ECP which is associated mainly to the cell wall and cell membrane but not the ICP activity. When the content of the caseinate instead of other low molecular nitrogen sources were increased in the medium, the cell growth was lowered while the ECP activities increased probably by induction of proteinase production.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.86-94
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• 2004

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natural water). This study was conducted to observe the changes of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10$^{\circ}C$ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3 ∼ 0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed hish at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.502-508
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• 1997

Rice bran dietary fiber extract, which was obtained after termamyl treatment of defatted rice bran contained $27.3{\sim}30.5%$ protein, $49.7{\sim}54.1%$ insoluble dietary fiber, and $1.9{\sim}2.7%$ soluble dietary fiber. Extrusion decreased the insoluble dietary fiber content but increased the soluble dietary fiber content, while roasting did not. Influence those content. Each mineral element content was depended upon heat processing method. Extrusion increased the water binding capacity and L value, while roasting reduced the water binding capacity and L value. Scanning electron microscopy showed damaged cell walls for extruded sample compared to roasted one which had fully collapsed cell walls. The increase of water absorption, developing time, and stability and the of MTI of wheat flour-dietary fiber extract composites with addition of dietary fiber extract were observed by Farinograph. Rice bran dietary fiber extract had an effect on the bread making resulting in increase of bread weight and color of crumb and crust, and decrease of bread volume and texture. As a result of sensory evaluation, appearance, texture, overall acceptability were significantly different from control but flavor and taste were not different significantly up to 6% level. Heat treated samples had differences in mean values, but not significant differences statistically.

• Journal of Korean Society of Forest Science
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• v.45 no.1
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• pp.62-67
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• 1979

Ultraviolet microscopy of ultrathin sections of wood has proved to be one of the useful means for determining the lignin distribution in the various regions of the cell wall. Also, spectral approach and quantitative analysis of isolated compound middle lamella fraction from birch xylem have revealed that the lignin associated with the vessel secondary wall and middle lamella is composed predominantly of gualacylpropane units. Lignin deposited in the fiber and ray parenchyma secondary walls is composed mostly of syringylpropane units. The middle lamella lignin around fibers and ray cells contains both guaiacyl and syringyl propane quits. On the basis of the results above, this research was carried out to clarify the origin of milled wood lignin (MWL) by analysing the chemical characteristics of ML MWLs extracted at various milling stages. The amount of phenolic hydroxyl-, ${\alpha}$-carbonyl-, and methoxyl-group in the MWL's increases the milling time. And progressive mining contributes to the merease of ratio of syringylaldehyde to vanillin(S/V ratio) after nitrobenzene oxidation of MWL. Accordingly, It could be concluded that milled wood lignin extracted at the initial milling stage derives from compound middle lamella region of cell wall, whereas, with progressive milling, lignin of secondary wall of fiber is introduced gradually to milled wood lignin. These results are suggesting that heterogeneous chemical structure of lignins in hardwood exists. Although milled wood lignin at the initial stage seems to have lower molecular weight in comparison with milled wood lignin extracted at final milling stage from the result of Gel-filtration curves, further study would be required on molecular weight distribution of milled wood lignin in future.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.119-122
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• 2013

Pollens have been known to possess various biological properties. Therefore, pollens have been extensively used in functional food, folk medicine, and beverage industry to improve human health. This study was conducted to establish the optimized protocol for cytoplasm isolation of bee pollen. Data of biochemical parameters and fatty acid profiles were obtained from pollens of Acorn and Darae(Actinidia arguta). Contents of crude protein and crude fat were 24.1% and 11.8% in Acorn pollen, and those of Darae pollen showed 35.8% and 8.7% in crude protein and crude fat respectively. Also after lyophilizing of Acorn pollen, content of crude protein was increased to 26.5%. Main fatty acids were palmitic acid(C16 : 0), oleic acid(C18 : 1), linoleic acid(C18 : 2) and linolenic acid(C18 : 3) in bee pollen. Linoleic acid(37.3%) was dominant fatty acid in Acorn pollen that is one of essential fatty acids. Linolenic acid(48.3%) was dominant fatty acid in Darae pollen that is a polyunsaturated fatty acid. The proportion of unsaturated fatty acids to total acid content was 73.2% in Acorn and 63.2% in Darae pollen, and especially that of polyunsaturated fatty acids was higher than 55%.

• Food Science and Preservation
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• v.16 no.6
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• pp.985-990
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• 2009

Fatty acid composition, protein content, and shape change of Listeria monocytogenes treated with ethanol extracts from Schizandra chinensis were examined. Transmission electron micrography of cells treated with ethanolic S. chinensis extracts showed development of morphological changes. Cell surfaces were irregular, swollen, or even disrupted after treatment with ethanol extracts, compared with the smooth surfaces of normal cells. Interestingly, cell protein content was decreased by ethanol extract treatment. Cell fatty acid composition was also changed after treatment with ethanol extracts. The levels of 13-methylpentadecanoic acid (i-15:0), 12-methylpentadecanoic acid (a-15:0) and 15-methylpentadecanoic acid (i-17:0) of L. monocytogenes Scott A and L. monocytogenes ATCC 19111 were decreased, but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased. 13-methylpentadecanoic acid (i-15:0) and 12-methylpentadecanoic acid (a-15:0) levels in L. monocytogenes Brie I were decreased but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased after treatment with ethanolic extracts. Notably, the levels of 12-methylpentadecanoic acid (a-15:0) significantly were decreased but those of cis-9,12 octadecanoic acid ($18:2^{9,12}$) significantly were increased in all tested microorganisms.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.338-342
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• 2008

Choline is important an organic compound for normal membrane function, acetylcholine synthesis, lipid transport, and methyl metabolism. In biological tissues and foods, there are multiple choline compounds that contribute to choline content. Many researches suggest that memory and intelligence are improved by the supplement of choline. Recently, according to the effects of choline for memory, choline has been added to milk. In this study, the content of choline was analyzed the commercial whole milks and flavored milks by enzymatic method. The standard curve was linear with 0.00316 slope and 0.994 correlation coefficient. Recoveries varied between 89.8 and 97.6%. Contents of choline in whole milks and flavored milks were 14.56-15.19 and 4.11-11.50 mg/100g, respectively. The results of this study may be usable for the establishment of choline adequate intake for Korean.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.561-566
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• 2010

The effects of calcium concentrations of coating bag treatment to reduce berry cracking were investigated through the changes of pericarp structure and berry cracking rate in 'Kyoho' grape. The soluble solids and anthocyanin contents in harvested grapes were highest at $18.1^{\circ}Brix$ and $2.56{\mu}g{\cdot}cm^{-2}$ in non bagging group compared with those of calcium coating bag treatments. The firmness of pericarp was lowest in non bagging group ($1.18kg{\cdot}5mm^{-1}{\O}$) compared with bagging treatments (1.23, 1.24, 1.27, $1.35kg{\cdot}5mm^{-1}{\O}$) which increased effectively in proportion to calcium concentration. As a result of histological observation of the fruit skin, the bagging with higher calcium concentration developed thicker epidermal and sub-epidermal layer of cell wall than that of non bagging. Moreover, the strengthened berry skin of calcium treatments effectively decreased berry cracking rate under critical turgor pressure. However, the 9% calcium coating bag treatment which was the most effective for cracking reduction seriously decreased marketability of harvested grape with white color staining on berry skin caused by eluted calcium from the coated paper bag. Based on our results, we recommend that 6% calcium coating bag be available for berry cracking reduction and higher quality production.